Beets with beans for the winter

Beetroot salad with beans for the winter, depending on the recipe, can not only be used as an appetizer or an independent dish, but also used as a dressing for soup or for making stews. Since the composition of the dish is not limited by the two components, vegetables in a salad can be combined in different ways. In addition, like most vegetable dishes, this salad is good for your health.

Beet and Bean Salad Basics

Since there are many variations of beet and bean salad, and the preparation methods may be different, it is impossible to give uniform recommendations for the preparation of ingredients. For example, in a number of recipes, you must first boil vegetables, in others, this is not required.

However, several features that unite most recipes can be called:

1. For blanks, it is better to choose cans of small volume: 0.5 or 0.7 liters. Before starting cooking, the selected containers are sterilized.
2. Prepare vegetables must be fresh and whole.
3. Canned beans are suitable for beetroot salad, not just freshly boiled beans.
4. If the dish contains pepper, then it is better to remove the seeds before cooking so that the dish does not turn out to be too spicy. Spicy food lovers, in turn, can neglect this rule.
5. In most cases, the proportions are rather arbitrary and can be changed at the request of the chef.
6. If you use not canned, but boiled beans, it is better to soak them for 40-50 minutes before cooking in order to reduce the cooking time.

Classic Bean and Beet Salad Recipe

Since there are many recipes for beets and beans for the winter, it is worth starting with the classic variation. A classic or basic recipe is convenient in that, if necessary, it can be freely changed, supplemented with vegetables or spices.

Required Ingredients:

• beans - 2 cups;
• beets - 4 pieces;
• onion - 3 pieces;
• tomato paste - 3 tablespoons or tomato chopped in a blender - 1 piece;
• salt - 1 tablespoon;
• granulated sugar - 3 tablespoons;
• oil - 100 ml;
• vinegar 9% - 50 ml;
• black pepper - 2 teaspoons;
• water - 200 ml.

Preparation:

1. First, the ingredients are prepared. The beans are sorted out, washed thoroughly and soaked for about an hour. While it is soaking, peeling and grating, or finely chopping the beets, the onions are also peeled and chopped in any convenient way.
2. The beans are boiled until tender, that is, until they become soft. The average cooking time is about an hour and a half.
3. In a deep saucepan, combine all the ingredients: first lay out the legumes, then vegetables, then add vegetable oil, as well as water and tomato paste (if you wish, you can replace them with two cups of tomato juice), pour salt, sugar and pepper.
4. Stir the entire contents of the pan and simmer under a lid over low heat for half an hour, stirring constantly.
5. Twenty minutes after the start of stewing, add vinegar, stir and continue to cook for another 10 minutes.
6. Turn off the heat and leave the dish covered for 5-10 minutes.
7. They are transferred to the banks and rolled up, after which they are wrapped, turned over and allowed to cool completely.

Beetroot salad with red beans

Since red beans practically do not differ from white beans in taste and consistency, they will be interchangeable in any of the recipes. In addition, beets with red beans are in harmony better than with white beans, so you can use this particular variety, unless otherwise stated.

Beet and Bean Salad with Carrots and Onions

For cooking, you will need the following ingredients:

• 1.5 cups beans
• beets - 4-5 pieces;
• onions - 5-6 onions;
• 1 kg of tomatoes;
• 1 kg of carrots;
• salt - 50 g;
• granulated sugar - 100 g;
• oil - 200 ml;
• water - 200-300 ml;
• vinegar 9% - 70 ml.

Prepare as follows:

1. The legumes are washed, soaked for an hour, and then boiled until tender. Simultaneously boil the beets, then remove the peel and grate the tubers.
2. Peel onions and carrots. Coarsely chop the onion and grate the carrots. Tomatoes are cut into slices or half rings.
3. Without mixing, alternately fry onions, carrots and tomatoes.
4. Combine all the main ingredients in a deep saucepan, add salt and sugar there, pour in water, vinegar and oil.
5. Mix thoroughly and gently and leave to simmer over low heat.
6. After 30–40 minutes, the hot dish is removed from the heat, laid out in sterilized jars and preserved.

Delicious salad with beets, beans and garlic

In fact, this is a classic recipe for beet and bean salad slightly adapted for lovers of spicy dishes.

For cooking you will need:

• 1 kg of beets;
• 1 cup beans
• 2 onions;
• carrots - 2 pcs.;
• garlic - 1 head;
• vegetable oil - 70 ml;
• tomato paste - 4 tablespoons;
• half a glass of water;
• 1.5 teaspoons of salt;
• 1 tablespoon sugar
• vinegar - 50 ml;
• ground pepper and other spices to taste.

Prepare like this:

1. The beans are pre-sorted, washed and boiled until they soften.
   Important! It is not necessary to cook until fully cooked, since later it will still be cooked along with vegetables.
2. Beets and carrots are thoroughly washed, peeled and grated.
3. Peel and chop the onion in any convenient way.
4. Garlic is grated.
5. Pour oil into a deep frying pan, spread vegetables. Pour spices there and add water and tomato paste. Everything is mixed and stewed for 20-30 minutes.
6. After 20 minutes from the beginning of cooking, add vinegar to the salad, mix the dish again and stew for another 5-10 minutes.
7. Put the salad in jars and close the blanks.

Winter salad of beans with beets and tomato paste

Tomato paste is one of the most common ingredients. It can be replaced with thick tomato juice or finely chopped tomatoes.

In general, this is one component that can be added to most recipes without fear of ruining the dish. Tomato paste is added to the dish at the stage of stewing vegetables.

A simple recipe for winter salad with beets and beans with tomatoes

The following ingredients are required:

• beans - 3 cups or 600 g;
• beets - 2 kg;
• tomatoes - 2 kg;
• carrots - 2 kg;
• onions - 1 kg;
• vegetable oil - 400 ml;
• vinegar 9% - 150 ml;
• granulated sugar - 200 g;
• salt - 100 g;
• water - 0.5 l.

Preparation:

1. Beetroot tubers and legumes are thoroughly washed and boiled.
2. Beets are peeled and grated.
3. Carrots are washed, peeled and rubbed.
4. Peel and cut the onion into half rings.
5. Tomatoes are washed, stalked and cut into cubes.
6. Fry chopped onions, carrots and tomatoes. The onion is brought to a golden color first, then the rest of the vegetables are mixed in.
7. Put vegetables and legumes in a deep saucepan, add water and oil, add salt, sugar and spices, mix and bring to a boil.
8. Stew for 30 minutes, add vinegar, mix and leave for another 10 minutes.
9. Let the salad cool slightly, and then close the workpiece.

Beetroot, Bean and Bell Pepper Salad

Bell peppers are perhaps the third most popular additional ingredient in beetroot salad, after carrots and tomatoes.It can be added as a complete or partial replacement for carrots.

Before use, the bell pepper is washed, the stalk and seeds are removed and the vegetable is cut into thin strips. If the recipe includes pre-frying the ingredients, add the bell pepper to the pan second, combining with the fried onions.

Spicy beet salad with beans

For cooking you will need:

• beets - 2 kg;
• beans - 2 cups;
• tomatoes - 1.5 kg;
• Bulgarian pepper - 4-5 pieces;
• hot pepper - 4 pieces;
• garlic - one head;
• vinegar 9% - 4 tablespoons;
• vegetable oil - 150 ml;
• water - 250 ml;
• salt - 2 teaspoons;
• sugar - a tablespoon;
• optional - paprika, ground pepper and other spices.

Preparation:

1. The legumes are washed and boiled.
2. Beets are washed, boiled, then peeled and grated.
3. Tomatoes are washed, finely chopped. The bell pepper is washed, the stalk and seeds are removed, then cut into thin strips.
4. Hot peppers are washed and chopped. Garlic is grated.
5. Oil is poured into a saucepan, vegetables, spices are laid out and water is poured. Stew for 40 minutes, then add vinegar, mix and leave for 5 minutes.
6. The prepared salad is laid out in jars and rolled up.

Rules for storing beet and bean salad

After closing the blanks for the winter, the jars with the ready-made salad must be turned over with the lid down, covered with a blanket or a thick towel and allowed to cool completely.

Then you can move them to the selected storage location. The average shelf life of such a product depends on where it will be stored. So, in the refrigerator, cans with conservation do not deteriorate for two years.

If the workpieces are outside the refrigerator, the shelf life is reduced to one year. A cool, dark place is best for storage.

Conclusion

Beetroot salad with beans for the winter, as a rule, is prepared according to a pattern that repeats from recipe to recipe. However, due to the great variability in the choice of components and the determination of their quantity, the taste of the dish can easily change depending on the preferences of the cook.

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